Pour 0,5 decilitre olive oil together with 2 cloves of garlic in a saucepan – warm up the oil until you feel the garlic scent – let it cool of a bit

Dish up the beans on a plate, add as much garlic oil as you want and sprinkle salt over the beans

Tuna tartar with wasabi cream and soy sauce

Tuna tartar with wasabi cream

200 g Fresh tuna (sashimi quality), chopped fine

1 decilitre Crème fraîche

1 tablespoon Wasabi

1 tablespoon Icing sugar

Whisk crème fraîche together with wasabi and icing sugar. Put the finely minced tuna in four (4 portions) steel cooking rings and flatten the tuna with a spoon. Add the wasabi cream on top. Place the steel cooking rings on plates and carefully remove the cooking rings.

Soy sauce

2 decilitre Japanese soy sauce

1 piece of Ginger, peeled

1 Lemon grass

1 Tomato

1 Celery stem

3 tbsp Lemon juice or Ponzu

1 Orange, the juice

3 tbsp Mirin (sweet vinegar)

1/4 Cucumber, peeled

Mix all ingredients together with a mixer or in a blender. Strain the mix and you have your soy sauce.

Steam the sugar peas for a few minutes or boil them for half a minute. Rinse them in cold water so that the cooking process ends.

Mix all the other ingredients to a dressing, use a mixer or a blender.

Use a mortar and a pestle to pulp 3-4 walnuts and add them together with butter in a frying pan. Fry the scallops briefly in the walnut butter. Use frozen or fresh scallops, one for each guest, depending on their size.

Chop mushrooms, spring onions, garlic and lemon grass. Put it in a frying pan together with butter and fry shortly. Add approximately 1 – 1 1/2 teaspoon to each wonton wrapper. Use an egg yolk as glue on the wonton wrapper, gather the corners together and make a little swirl.

Put the wontons in a bamboo steamer and steam for 10-12 minutes.

Marinated red onions with shiitake mushrooms

1 Red onion, in thin slices

1-2 tbsp Water

1/2 Lemon, juice

1-2 tbsp Hoisin sauce

Put the red onion slices in the marinade for about 30 minutes. Fry the shiitake mushrooms in a pan with butter. Add the fried mushrooms to the red onions and let them soak for a couple of minutes.

Filet of beef tataki style

Rub

1 tbsp Lemon grass, dried

1 teaspoon Chili, dried

3 Kaffir lime leaves, dried

1 teaspoon Coriander seeds

2 teaspoons Coconut flakes

1 teaspoon Brown sugar

1 teaspoon Rose hip powder

1 tbsp Fruit tea

Mix all the ingredients to a powder.

Sesame sauce

2 tbsp Soy sauce

2 tbsp Sugar

2 tbsp Red wine vinegar

1 teaspoon Mustard powder

1 teaspoon Sesame oil

1 clove of Garlic

2 tbsp roasted Cashews or peanuts

1/2 teaspoon minced Ginger

Tabasco

1 teaspoon Sesame seeds

Mix everything together except the sesame seeds to a smooth sauce. Stir the sesame seeds in to the sauce.

Soy sauce

1 decilitre Soy sauce

2 tbsp Ponzu or lime juice

Stir together.

Rub the filet of beef ( 200 gram) with the rub and fry it quickly in oil in a frying pan. Put the fried beef int the freezer for 30 minutes, then cut thin slices of the beef.

Add sesame sauce and soy sauce to the beef and decorate with Galia melon and spring onions.

Asian ribs with Kimchi

300 g Pork belly

2 Cinnamon sticks

5 Star anise

2 tbsp Sichuan pepper

3-4 Chili fruits, dried

30 g minced Ginger

1/2 decilitre light Soy sauce

1/2 decilitre Hoisin sauce

1/2 decilitre Soy sauce

1/2 decilitre dry Sherry

1-2 decilitre Water

1 decilitre brown Sugar

2 tbsp Red wine vinegar

Cut the pork belly into 3 centimeter dices, put everything in a pot and boil for 30 minutes under a lid, remove the lid and let it simmer for another 30 minutes. The meat shall be beautifully glaced from the sauce.

Serve together with Kimchi.

Ginger granite with ginger cream and autumn fruits

Fruit

6 Plums

2 Pears

2 Blood oranges

2 Nectarines

Cut the fruit in nice looking variable sizes.

Granite

2 cans of Root beer

1 Lime fruit, juice

1 decilitre Syrup (50/50 sugar – water)

Fruit pulp, (“left overs” from the fruit cutting)

Mix the lime, the syrup and the fruit pulp in a blender, strain it and add the root beer. Freeze it, in a baking tin or a dish.

Ginger cream

5 Egg yolks

20 g Maizena flour

2 1/2 decilitre Milk

50 g Sugar

15 g Butter

1 centilitre juice from fresh Ginger

2 decilitre Whipped cream

Whisk the egg yolks, the sugar and the maizena flour until it’s white. Boil the milk and the butter and add it to the egg-mixture while stirring. Pour the mixture into a new casserole and boil it until it thickens (approximately 5 minutes), it’s very important to whisk the entire time so that the mixture don’t burn. Strain it and let it cool down.

Add the ginger juice and whip the egg cream together with the whipped cream so that it has a light, fluffy consistency.